Spices and Herbs
Posted: Wed Mar 09, 2011 9:12 am
Jamil,
I have a question about utilizing spices and herbs. I checked the archive but did not see anything about using these. So i have been brewing for about 5 yrs, all-grain for about 3. I have read book upon book and continue to read and re-read about brewing. Such as how to brew, design great beers, etc. I have been designing and formulating my own recipes for about 1.5 yrs but when it comes to using spices and herbs that arent commonly used i can never seem to get the proportions right based on the taste and flavor profile Im looking for. I know making tinctures and tea's is good to recognize the flavor and attributes but how do you correlate this into proportions. Also you use teas for leafy things but what about whole or crushed spices? Also crushed verses whole which is better? I recently made a winter lager that had clove ginger nutmeg and star anise. Well i added to much star anise n little to much clove so its little tongue numbing. I do know part of my issue was that it is a little dry and should not have let it finish off so low around 1.008 if i recall. But Im havin some trouble with proportions and I know its all based on taste and flavor profiles, but any help or a rule of thumb or good method would be awesome to help in my dilemma. Cheers! Tom jerome
I have a question about utilizing spices and herbs. I checked the archive but did not see anything about using these. So i have been brewing for about 5 yrs, all-grain for about 3. I have read book upon book and continue to read and re-read about brewing. Such as how to brew, design great beers, etc. I have been designing and formulating my own recipes for about 1.5 yrs but when it comes to using spices and herbs that arent commonly used i can never seem to get the proportions right based on the taste and flavor profile Im looking for. I know making tinctures and tea's is good to recognize the flavor and attributes but how do you correlate this into proportions. Also you use teas for leafy things but what about whole or crushed spices? Also crushed verses whole which is better? I recently made a winter lager that had clove ginger nutmeg and star anise. Well i added to much star anise n little to much clove so its little tongue numbing. I do know part of my issue was that it is a little dry and should not have let it finish off so low around 1.008 if i recall. But Im havin some trouble with proportions and I know its all based on taste and flavor profiles, but any help or a rule of thumb or good method would be awesome to help in my dilemma. Cheers! Tom jerome